25-Min Beef and Broccoli Lo Mein Recipe

This Beef and Broccoli Lo Mein has everything you want in a quick weeknight dinner—tender slices of beef, crisp-tender broccoli, chewy noodles, and plenty of savory sauce coating every bite. Best of all, it’s ready in just 25 minutes!

Adding lo mein noodles to beef and broccoli makes this an easy, satisfying meal all in one. The noodles soak up the savory sauce, while the broccoli adds a fresh crunch that goes perfectly with the tender beef.

The key to getting that wonderfully tender beef is a simple Chinese velveting technique. Marinating the flank steak with egg white, cornstarch, Shaoxing wine, and oil gives it a smooth, tender texture when quickly stir-fried over high heat.

And because everything cooks so quickly, I like to have the noodles, broccoli, sauce, and other ingredients ready before heating the wok. Once you start stir-frying, everything comes together in just a few minutes—perfect for a busy weeknight.

What Is Beef and Broccoli Lo Mein?

Beef and Broccoli Lo Mein combines two favorites: Chinese-style beef and broccoli and lo mein noodles.

Lo mein generally refers to cooked noodles that are tossed or mixed with other ingredients and sauce. In this version, the noodles are combined with tender stir-fried flank steak, broccoli, onion, and red chili pepper in a savory mixture of soy sauce, dark soy sauce, and oyster sauce.

It’s saucy without being soupy, with the noodles soaking up all that savory flavor.

What Does Beef and Broccoli Lo Mein Taste Like?

This dish is savory, rich, and slightly sweet, with lots of umami from the soy sauce and oyster sauce.

The dark soy sauce gives the noodles their deep color and richer flavor, while the onion adds a little natural sweetness. The broccoli stays crisp-tender, giving you a fresh contrast to the chewy noodles and tender beef.

The red chili pepper adds another layer of flavor and a pop of color. Depending on the type you use, it can also bring a little heat.

What Are the Best Noodles for Lo Mein?

Fresh or refrigerated Chinese lo mein noodles are my first choice because they have the springy, chewy texture that works so well in this dish.

If you can’t find lo mein noodles, you can substitute Chinese wheat noodles, udon, ramen noodles, or even spaghetti. Each will give the dish a slightly different texture, but they all work well with the beef, broccoli, and savory sauce.

Just cook your noodles according to the package directions until al dente, since they’ll cook briefly again when tossed in the wok.

How to Make the Beef Tender

One of the most important parts of this recipe is preparing the flank steak properly.

First, slice the beef thinly against the grain. Flank steak has noticeable muscle fibers, and cutting across them shortens those fibers, making each bite easier to chew.

Then I marinate the beef with salt, white pepper, Shaoxing wine, egg white, cornstarch, water, and oil. This is a version of the velveting technique commonly used in Chinese cooking to give stir-fried meat a tender texture.

The cornstarch and egg white form a light coating around the beef, while the added water provides moisture. The beef then cooks very quickly over high heat.

Why Blanch the Broccoli First?

Broccoli takes longer to cook than the other stir-fry ingredients, so I give it a quick 1-minute blanch before it goes into the wok.

This gives the broccoli a head start so you don’t have to stir-fry it for several minutes while your noodles and beef continue cooking.

It also means the broccoli only needs a quick toss with everything at the end, helping it stay crisp-tender rather than becoming too soft.

Let’s Talk Ingredients

Flank steak: A great choice for quick stir-fries. Be sure to slice it thinly against the grain.

Shaoxing wine: Adds the characteristic aroma and depth found in many Chinese stir-fries.

Egg white: Part of the beef marinade and helps create a delicate coating around the meat.

Cornstarch: Combined with water, it helps coat the beef and contributes to its silky texture.

Lo mein noodles: Their chewy texture holds up well to stir-frying and tossing with sauce.

Soy sauce: Provides the main salty, savory flavor.

Dark soy sauce: Adds deeper color and a richer soy flavor to the noodles.

Oyster sauce: Adds savory-sweet umami and body to the sauce.

Broccoli: A quick blanch keeps it crisp-tender while making sure it cooks through.

Red chili pepper: Adds color, freshness, and, depending on the variety, a little heat.

Step-by-Step: Let’s Cook

Serves: 2 to 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Step 1: Marinate the Beef

Place the thinly sliced flank steak in a mixing bowl. Add the salt and mix until absorbed.

Add the white pepper, Shaoxing wine, egg white, cornstarch slurry made with 1 tablespoon cornstarch and 3 tablespoons water, and oil. Mix thoroughly and let the beef marinate while you prepare the remaining ingredients.

Tip: Slice the flank steak thinly against the grain for a more tender bite.

Step 2: Par-Cook the Noodles

Bring a pot of water to a boil over high heat. Add the lo mein noodles and cook for about 3 minutes, until al dente.

Rinse the noodles under cold water to stop the cooking, then drain well.

Tip: Keep the noodles slightly firm because they’ll continue cooking when stir-fried with the sauce.

Step 3: Blanch the Broccoli

Using the same pot of boiling water, add the broccoli and blanch for about 1 minute, until slightly softened. Remove and drain well.

Tip: Blanch the broccoli briefly so it stays crisp-tender and finishes cooking quickly in the wok.

Step 4: Make the Sauce

In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, and water. Set aside.

Tip: Have the sauce mixed and ready before you start stir-frying. Once the wok is hot, everything cooks very quickly.

Step 5: Stir-Fry the Beef

Heat a wok over high heat and add 3 tablespoons oil. Add the marinated beef and stir-fry for about 3 minutes. Remove the beef from the wok and set aside.

Tip: Give the beef enough room to make good contact with the hot wok. If your wok is small, cook the beef in batches to avoid overcrowding.

Step 6: Finish the Lo Mein

In the same wok over high heat, add the remaining 1 tablespoon oil. Add the onion and stir-fry for about 30 seconds, until aromatic.

Add the drained lo mein noodles and stir-fry for about 1 minute. Return the beef to the wok, then add the broccoli, red chili pepper, and prepared sauce. Quickly toss everything together until evenly combined and coated with the sauce. Serve immediately.

Tip: Once the sauce goes in, toss everything quickly so the noodles become evenly coated without overcooking.

How Do You Keep Lo Mein Noodles from Getting Soggy?

The biggest thing is not overcooking the noodles before stir-frying.

Cook them only until al dente, then rinse them with cold water to stop the cooking and drain them thoroughly. Excess water left on the noodles can dilute the sauce and make the finished lo mein softer.

Also, don’t leave the noodles sitting in the wok for too long after adding the sauce. Toss until everything is hot and evenly coated, then serve.

Can I Use a Different Protein?

Absolutely. The same basic lo mein method works well with chicken, pork, shrimp, or tofu.

Cooking times will vary depending on the protein you choose. If using chicken, cook it to an internal temperature of 165°F (74°C). For pork, shrimp, or tofu, adjust the cooking time accordingly.

You can also change the vegetables. Bok choy, cabbage, snow peas, mushrooms, or Chinese broccoli would all be delicious.

Can I Prepare Beef and Broccoli Lo Mein Ahead?

You can do most of the prep ahead of time, which makes this recipe even faster at dinnertime.

Slice and marinate the beef, cut the vegetables, and mix the sauce ahead of time, then refrigerate everything separately until you’re ready to cook.

For the best noodle texture, I prefer stir-frying the dish shortly before serving rather than fully cooking the entire lo mein far in advance.

Frequently Asked Questions

Can I make Beef and Broccoli Lo Mein without a wok?
Yes. Use a large skillet or sauté pan that can handle high heat. Give the ingredients enough room to stir-fry rather than steam.

Do I have to use flank steak?
No. Other tender beef cuts suitable for quick stir-frying can work. Whatever you choose, slice it thinly against the grain.

Why rinse the noodles with cold water?
It stops the cooking process so the noodles don’t become too soft before they’re stir-fried.

Can I make it spicy?
Yes. Use a spicy red chili pepper or add chili oil, chili crisp, or another chili sauce when serving.

Can I add more vegetables?
Definitely. Mushrooms, bok choy, cabbage, carrots, snow peas, and Chinese broccoli are all good choices.

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